Description
This moist banana bread combines ripe bananas and sour cream for a tender, flavorful loaf that melts in your mouth.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon (optional)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (80 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter, melted and slightly cooled
- ½ cup (120 g) sour cream or full-fat Greek yogurt
- 1 tsp vanilla extract
- 3 medium very ripe bananas (about 1½ cups mashed)
- ½ cup (60 g) chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- In a medium bowl, whisk flour, baking soda, salt, and cinnamon; set aside.
- In a large bowl, mash bananas until mostly smooth. Whisk in sugar, eggs, oil, melted butter, sour cream, and vanilla until combined.
- Add dry ingredients to wet and fold gently until just combined; a few streaks of flour are fine. Fold in nuts or chips if using.
- Pour batter into prepared pan, smooth the top, and bake for 55–65 minutes. Start checking at 50 minutes with a toothpick.
- If the top browns too quickly, tent with foil after 30–35 minutes. Cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor and moisture. Store wrapped in plastic wrap for up to 3 days at room temperature.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg